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American Journal of Food Technology
  Year: 2014 | Volume: 9 | Issue: 1 | Page No.: 39-48
DOI: 10.3923/ajft.2014.39.48
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Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

G. Abdulla, Gehan A. El-Shourbagy and Mahmoud Z. Sitohy

Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. The aim of this work was to determine the effect of some pretreatments on moisture, vitamin C content and color and oil absorption of fried sweet potato chips. Prior frying, sweet potato slices were pre-dried and blanched and pre-dried or treated with 0.1% citric acid solution and pre-dried. The pre-drying treatments were carried out at 70°C for 0, 30, 50 and 70 min. The mean of moisture content of the dried, blanched and citric acid treated chips were in the range of 1.38-1.91, 1.04-1.41 and 1.35-1.88%, respectively. While, the fat content in the same samples ranged between 12.57-14.23, 14.09-17.92 and 12.31-14.54%, respectively. Vitamin C content in fried sweet potato chips pre-dried only, blanched and pre-dried and citric acid treated and pre-dried ranged between 17.43-40.50, 9.23-29.23 and 19.87-44.93 mg 100 g-1, respectively. The samples pre-dried only gave darker chips compared to that blanched and pre-dried or citric acid treated and pre-dried. Fried sweet potato chips treated with citric acid and pre-dried for 50 min had the best sensory scores for all sensory quality attributes.
PDF Fulltext XML References Citation Report Citation
  •    Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.)
  •    Nutrient Composition of Selected Sweet Potato [Ipomea batatas (L) Lam] Varieties as Influenced by Different Levels of Nitrogen Fertilizer Application
  •    Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)
How to cite this article:

G. Abdulla, Gehan A. El-Shourbagy and Mahmoud Z. Sitohy, 2014. Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips. American Journal of Food Technology, 9: 39-48.

DOI: 10.3923/ajft.2014.39.48


16 August, 2015
Jamshid azimi:
Hello dear,I hope you are fine.
I have created a place for starting potato chips production but I need to know about using citric acid with potato chips,so kindly tell me how to use citric acid and anticaking agent with my chips,please teach me this.
Thank you dear.
18 August, 2015
Galal Abdulla:
dissolve 1g citric acid in 1L water and soak the potato chips in it for 5 min after that put it in tissue for get red of excess solution and then fry it




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